MEATBALLS IN BEER SAUCE
Up your meatball game with these delicious Meatballs In Beer Sauce: tender meatballs coated with a glossy, slightly bitter and tangy Lemon Beer Sauce. These babies are packed with flavor and are perfect as an appetizer, main or side dish!
Provided by Damn, Spicy! @ www.damnspicy.com
Categories Appetizer Main Course Side Dish
Time 55m
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium heat, once sizzling add in the onions, season with salt to taste, black pepper and nutmeg. Sautee until soft and fragrant (about 4-5 minutes).
- In a large bowl, add the finely crushed cornflakes, meat, sauteed onions, and salt. Mix and form into small balls. Roll your meatballs in flour and place them on a clean plate or baking sheet.
- In the same skillet, melt the butter over medium heat. Once sizzling, add in the meatballs and cook until slightly browned on all sides. Pour in the beer and lemon juice, bring to a simmer, then cover with a lid and simmer for 25-30 minutes or until the sauce is thick and glossy. Serve immediately!
MEATBALLS WITH BEER SAUCE
Do you like meatballs, want to innovate and try new combinations? Inspire in our meatballs recipe, prepare them yourself with a delicious beer sauce! Try it, you going to love the flavor... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Minced beef, minced pork, olive oil, beer, egg yolk, breadcrumbs HOW TO MAKE MEATBALLS WITH BEER SAUCE: Season the meat with salt, a chopped onion, nutmeg, pepper, oregano, Worcestershire sauce, chopped garlic, breadcrumbs and egg yolk. Mix the seasonings in the meat.
Provided by Pedro Barbosa
Categories Meat, Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Season the meat with salt, chopped onion, nutmeg, pepper, oregano, Worcestershire sauce, chopped garlic, breadcrumbs and egg yolk. Mix the seasonings in the meat. Mold with your hands small portions of the meat in the shape of balls and set aside.
- In a saucepan, add the olive oil and the remaining onion cut into round slices. Sauté on a low heat until the onion start to turn slightly golden brown, stirring occasionally. Add the peeled tomatoes cut into small chunks and cook until the tomato start to break down, stirring occasionally. Add the meatballs, drizzle with beer, cover the pan with a lid and cook on a low heat for 45 minutes.
- Turn off the heat and serve the meatballs with mashed potato.
Nutrition Facts : Meatballs with beer sauce Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 392 Total Fat 19.5 g(25%) Saturated Fat 4.5 g(22%) Cholesterol 154 mg(56%) Sodium 185 mg(8%) Total Carbohydrate 13 g(4%) Protein 38 g
BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield s: 4 servings
Number Of Ingredients 18
Steps:
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
- Meanwhile, toast the remaining loaf bread in the oven.
- Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
BARBECUE AND BEER MEATBALLS
This simple meatball recipe relies on time-saving ingredients like frozen meatballs and barbecue sauce. It's the perfect last-minute appetizer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 338mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
MEATBALLS IN BEER SAUCE
Make and share this Meatballs in Beer Sauce recipe from Food.com.
Provided by Oolala
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Soak bread cubes in 1/2 cup beer.
- Combine ground beef, cheese, salt, pepper and beer soaked bread. Mix well and form cocktail size meatballs (about 32, 1" balls).
- Arrange in a single layer in a cookie sheet and bake for 15 minutes.
- Meanwhile, saute onions in margarine until tender. Stir in sugar, vinegar, beef stock, and remaining beer. Thicken with flour if so desired.
- Simmer over low heat for 10 minutes.
- When meatballs are done, drain on paper towels and then add to the sauce and simmer for 20 minutes longer.
- Serve with toothpicks.
BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield s: 4 servings
Number Of Ingredients 16
Steps:
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
- Meanwhile, toast the remaining loaf bread in the oven.
- Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
RUTH'S BEER MARINATED MEATBALLS
Got this recipe from a coworkerThese are so easy to make and everyone (especially men!) love them. They never last. You can make in crockpot or on the stove. Edited to add: Just wanted to mention that these are intended as an appetizer. I should have noted that originally. As a main dish, you probably would need to significantly reduce the sweetness. Also, the darker the beer, the more impact it will have on the flavor.
Provided by little_wing
Categories Meat
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Combine chili sauce, beer, sugar, and Worcestershire sauce until well blended.
- Add meatballs and stir until well coated.
- Cook over low heat until heated through, about 1 hour.
Nutrition Facts : Calories 137.1, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.4, Sodium 243.7, Carbohydrate 28, Fiber 0.9, Sugar 21.9, Protein 1.6
MEATBALLS IN BEER SAUCE
Number Of Ingredients 15
Steps:
- At least 1 hour or up to 24 hours before serving:In a medium bowl, combine beef, bread crumbs, milk, egg, green pepper, onion, salt, poultry seasoning and pepper, mixing well. Shape into forty-eight meatballs. In a 10-inch non-stick skillet over medium-high heat, brown meatballs, half at a time, in oil. Transfer to paper towels to drain.In a Dutch oven or 3-quart saucepan, stir beer, catsup, Worcestershire sauce, sugar and vinegar until blended. Over medium-high heat, bring to a boil. Add meatballs reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer 15 minutes longer to slightly thicken the sauce. If making ahead, cover and refrigerate up to 24 hours. Reheat before serving. Transfer to a chafing dish and serve hot with picks.
Nutrition Facts : Nutritional Facts Serves
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